1 stewed chicken
2 bay leaves
5 c. water
1 c. sifted all-purpose flour
2 tsps baking powder
1 tsp. salt
1 tsp. pepper
1/2 c milk
2 tblsps. salad oil
Boil chicken in 5 qt. dutch oven with 5 cups of water, the 2 bay leaves, and 1/2 tsp. salt and pepper, for 1 hour. Take chicken out and set aside to cool. While chicken is cooling, sift together flour, baking powder, and 1/2 tsp. salt. Combine milk and oil; add to dry ingredients; stir just to moisten. When cool enough debone chicken and place back into the pot. Drop mixture from tblsp. into boiling chicken broth. Cover and reduce heat to medium for 12 - 15 minutes. For added flavor you can add 1 tblsp. of lemon pepper.
Serves 4
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